Preparation

Active

25 m

Ready In

25 m

Preheat grill to high.

Smash and peel garlic clove, sprinkle with ⅛ teaspoon salt and mash into a paste with a spoon or the side of a chef's knife. Transfer to a small bowl and whisk in coffee and vinegar. Season with pepper.

Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together. Rub steaks with oil, sprinkle with the remaining ⅛ teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium rare.

Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.

Reviews 4

Different
My husband who hates coffee loved this steak. The crust made the steak crispy yet the steak itself was so tender. Very delicious! I am making this again.
Pros: flavorful yet tender

November 15, 2010

By: EatingWell User

Great Fast recipe, even for someone who doesn't love steak. I've made this a number of times now, however its too cold to grill so I made mine in a cast iron man, I also substituted coffee beans for ground espresso and I also deglaze the pan with the balsamic sauce instead of leaving it raw on the side.

August 20, 2010

By: EatingWell User

Very flavorful. We especially liked the sauce. Next time I will grind the coffee beans and peppercorns in my coffee grinder so they are not quite so large.

April 11, 2010

By: EatingWell User

I was a charter member to eating well back in 1990. I first made this steak almost 14 years ago. It quickly became a staple at my parties and I had memorized the recipe. Lost and not used in a while I started to look for it tonight and there is was on the internet. I was so relieved! It was still just as amazing as I remember. I did double it and used it on about a 1 inch thick 1.5 lb sirloin steak. I used the mixture sparingly as I had remembered it could be too much. Letting it sit for a while to absorb the juices and the sauce is the key. One of my all time favorites.